Tag Archives: walnuts

Quinoa Taters

mushroom walnut loaf, quinoa mashed potatoes, sesame green beans, cornbread

The pinnacle of my dining-out experiences this week was the deliciously square meal pictured above: mushroom walnut loaf and quinoa mashed potatoes topped with delicious vegan gravy. It’s served beside sesame green beans and cornbread. This is one of the best meals I’ve ever had, at the Red Herring or otherwise.

These mashed potatoes… with red quinoa? Yes, please. The next time you think someone’s about to ask, “where do you get your protein?”, put a plate of these in front of them (with gravy, of course) and they’ll be too busy inhaling them to ask. (Quinoa is a protein-rich grain – 8 grams per cup, cooked. A medium red potato with skin on has 4 grams too.)

quinoa taters

Let’s have a close-up shot of those taters, shall we? The camera loves you, baby.

German Fruit Salad with Walnuts (Fruchtsalat Mit Walnussen)

Vegan MoFo 2011 - Vegan Month of FoodThis month has been branded “Rocktober” by Lance, for reasons unknown to me. I like it, so I’m going with it; October certainly rocks. The weather cools down, the trees turn beautiful colors, you get to dress up like whoever or whatever on Halloween, and it’s Vegan MoFo time! It’s also time for Oktoberfest. Yesterday’s Vegan Meetup Group Oktoberfest potluck was a lot of fun, and featured some fancy German fare and hearty fall dishes. Thanks to Linda and Rob for hosting. I managed to snap a few photos as we descended upon the bounty, and I’ll share them tomorrow.

I was in the mood for fruit salad, so this German(ish?) version was my contribution.

fruchtsalat mit walnussen - fruit salad with walnuts

German Fruit Salad with Walnuts (Fruchtsalat Mit Walnussen)

Makes 8 servings.

For the salad:
4 medium red apples, cored and diced (gala or braeburn are good)
2 oranges, peeled and diced
2 cups red or black seedless grapes, halved
1/3 cup walnuts, chopped

For the dressing:
8 ounces vanilla soy yogurt
2 tablespoons lemon juice, divided
1 tablespoon orange juice
1 tablespoon ketchup
1 tsp agave nectar

Directions:
Combine apples, oranges, and grapes in a large bowl. Sprinkle with 1 tbsp lemon juice to prevent apples from browning. Set aside.

In a small bowl, whisk together yogurt, remaining 1 tbsp lemon juice, orange juice, vanilla, ketchup, and agave nectar until combined.

Pour dressing over salad ingredients. Refrigerate for at least 30 minutes to allow flavors to combine. Sprinkle with walnuts before serving.

Dressing recipe adapted from: http://www.food.com/recipe/german-fruit-salad-with-walnuts-fruchtsalat-mit-walnussen-107993#ixzz1ZN8l9yV5